- 30 min
Cook the rice
Rinse the rice 2 to 3 times in cold water, drain. Bring water, rice and bay leaf to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes. Remove.
Prepare the ingredients
Mince the onions and garlic. Cube the zucchinis. Cut the mushrooms in half. Rinse and drain the chickpeas. Slice the Thai chilis.
In a pan over medium heat, sauté the onions and garlic in olive oil for 2 minutes.
Add the mushrooms
Add the mushrooms and cook another 5 minutes.
Make the curry
Dissolve the vegetable broth cube in boiling water. Add the curry powder, vegetable broth and coconut milk. Cook for 10 minutes.
Finish cooking and serve
Add the zucchini and chickpeas and cook about 5 minutes. Serve the rice and vegetables. Cover with the sauce. Serve with thai chilis, a dollop of yogurt and top with fresh coriander leaves.